Mexican tortilla meatball soup
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | pounds | Lean ground beef |
| 3 | tablespoons | Chopped cilantro |
| 1 | tablespoon | Minced garlic |
| 2 | teaspoons | Fresh lime juice |
| 1 | teaspoon | Ground cumin |
| 1 | teaspoon | Hot sauce |
| Salt and pepper to taste | ||
| 2 | mediums | Onions; chopped (about 2 |
| ; cups) | ||
| 4 | Garlic cloves; minced | |
| 4 | tablespoons | Vegetable oil |
| 2 | cans | Green chilies; chopped (4-ounce) |
| 2 | cans | Italian-style stewed tomatoes; chopped, reserving |
| ; the juice | ||
| ; (15-ounce) | ||
| 8 | cups | Chicken stock |
| 1 | tablespoon | Chili powder |
| 2 | teaspoons | Ground cumin |
| 1 | teaspoon | Hot sauce or to taste |
| ½ | cup | All-purpose flour |
| 1 | cup | Chicken stock |
| Salt and pepper to taste | ||
| Chopped cilantro | ||
| Fried tortilla strips | ||
| Avocado cubes | ||
| Sour cream | ||
| Pickled Jalapeno | ||
| Monterey Jack cheese | ||
Directions
GARNISH
Meatballs:
Combine the ground beef with the cilantro, garlic, lime juice, cumin, hot sauce and salt and pepper. Form into 1-ounce balls.
Heat oil in skillet over moderate heat. Cook until brown on all sides, about 5 minutes.
Soup: In a large soup pot, heat 2 tablespoon vegetable oil. Add onions and garlic and cook for 5 minutes over low heat until translucent.
Add chiles and cook 2 minutes. Add tomatoes and their juice, chicken stock, chili powder, cumin, and hot sauce. Simmer for 15 to 20 minutes.
In a small bowl, combine flour and chicken stock. Whisk into soup. Bring back to a boil. Reduce heat and simmer for 5 minutes. Add meat balls and simmer an additional 5 minutes. Serve soup with garnishes.
Yield: 8 servings
Converted by MC_Buster.
Recipe by: COOKING LIVE SHOW #CL9268 Converted by MM_Buster v2.0l.